CN105969596A - Making method of perry wine - Google Patents
Making method of perry wine Download PDFInfo
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- CN105969596A CN105969596A CN201610591271.8A CN201610591271A CN105969596A CN 105969596 A CN105969596 A CN 105969596A CN 201610591271 A CN201610591271 A CN 201610591271A CN 105969596 A CN105969596 A CN 105969596A
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- Prior art keywords
- roxburgh rose
- rose fruit
- single roxburgh
- wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention provides a making method of perry wine. The perry wine is prepared from 4,000-6,000 parts of perry fruits, 5-15 parts of brewer's yeast, 100-200 parts of old wine, 20-80 parts of honey, 60-120 parts of glutinous rice wine and 10-30 parts of distiller's yeast. The making method includes the following steps that activated liquid is injected into the perry fruits growing on a tree for fermentation for 5-9 days, and class A perry fruits are obtained; the old wine is injected into the perry fruits growing on the tree, the perry fruits grow for 2-4 days, and class B perry fruits are obtained; the two types of perry fruits are picked up, cleaned, mixed and smashed, honey, glutinous rice wine and distiller's yeast are added, the materials are put in a sealed container for fermentation for 15-25 days, filtering and residue removing are carried out, the materials are put in distillation equipment, and ethyl alcohol ingredients are distilled off. The making method has the advantages that the perry fruits serve as main materials, and nutritional ingredients of the perry wine are greatly increased; the strong fruity flavor of the perry fruits is reserved to the maximum degree; the making process is simple, cost is low, and wide market prospects are achieved.
Description
Technical field
The present invention relates to fruit wine brewage field, be specifically related to the manufacture method of a kind of thorn pear wine.
Background technology
Fructus Rosae Normalis has another name called thatch pears, oblonga, another name Radix Seu Folium Rubi Hirsuti trailing plants, send the spring to return, sting sour pear, nine-headed bird, Wen Xianguo, for Rosaceae
The fruit of perennial machaka rosa roxburghii, is the nutrition treasure fruit of healthcare.The medical value of Fructus Rosae Normalis is the highest, its flower, leaf,
Really, seed all can be used as medicine, have stomach invigorating, help digestion, nourish, the effect such as antidiarrheal.Particularly Fructus Rosae Normalis is rich in superoxide dismutase (SOD),
This is internationally recognized a kind of to have anti-ageing, the active substance of protective effect on cancer risk.
Fructus Rosae Normalis energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure；Contained glycocide and tannic acid etc. become
Point, energy expelling phlegm for arresting cough, throat there is is maintenance action；Glucide contained by Fructus Rosae Normalis and multivitamin, be easily absorbed by the body, and increases
Feed is intended to, and liver is had protective effect；Fructus Rosae Normalis is cool in nature and energy heat clearing away is calm, and often food can make blood pressure recover normally, to improve dizziness
The symptom such as dizzy；Edible Fructus Rosae Normalis energy atherosclerosis, the formation of suppression carcinogen nitrosamine, thus cancer-resisting；
Pectin content in Fructus Rosae Normalis is the highest, contributes to digestion, tonneau stool；Fructus Rosae Normalis also has antiviral, radioprotective, enhancing human body immunity
The effect of power, prevents and treats aspect at cardiovascular, digestive system and various tumor disease, applies quite varied.
Fruit of Grossularia burejensis Berger has strong and the honey of uniqueness is fragrant, and the edible part of every hectogram fresh fruit is typically containing Catergen 000 milli
Gram, tannin 500-1000 milligram, acid 1-2 gram, total sugar amount about 4 grams, Fructus Rosae Normalis thus be referred to as " king of Vc ", but simultaneously the most again
Containing substantial amounts of tannin and acid, sugar content is the highest, so mouthfeel is the sourest and puckery, is unsuitable for eating raw, is that a kind of being suitable to is made wine
Raw material.
The sugar content of Fructus Rosae Normalis is low, it is impossible to the method indiscriminately imitating wine produces；Tannin content in Fructus Rosae Normalis is higher simultaneously,
Mouthfeel is had an impact, and inhibited to microorganism during the fermentation, thus general seldom by single Fructus Rosae Normalis natural juice
Ferment, be mostly with Fructus Rosae Normalis as adjuvant, together ferment with the raw material such as Oryza glutinosa, Sorghum vulgare Pers. with it, the private miscellaneous grain crops of wine merchandiser of brew
The wine of brew is compared, the mouthfeel of the two almost without composition contained in difference, and wine with common miscellaneous grain crops brew wine base this
Equally.
Fructus Rosae Normalis is the longest for the history of wine brewing, but the most unmanned direct Fructus Rosae Normalis is made wine as primary raw material.
There is the problem that nutrient loss is serious, vitamin C and superoxide dismutase in existing Sucus Rosae Normalis or thorn pear wine processing technology
SOD decomposes because there is excessive temperature in process of production.
Summary of the invention
In order to solve tradition, thorn pear wine makees adjuvant with Single Roxburgh Rose Fruit, thorn pear wine is as good as with common wine mouthfeel, rosa roxburghii nutrition becomes shunting
Lose the problems such as serious, it is an object of the invention to provide the manufacture method of a kind of thorn pear wine.
The present invention is achieved through the following technical solutions: the manufacture method of a kind of thorn pear wine, and raw material includes Single Roxburgh Rose Fruit
4000 parts～6000 parts, saccharomyces cerevisiae 5 parts～15 parts, old wine 100 parts～200 parts, Mel 20 parts～80 parts, sticky rice wine 60 parts～
120 parts and 10 parts～30 parts of distillers yeast, manufacture method comprises the steps:
A. above-mentioned saccharomyces cerevisiae is activated at a temperature of 25 degrees Celsius～35 degrees Celsius, with syringe by the work of saccharomyces cerevisiae
Change liquid and inject a part of above-mentioned Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit ferment in the tree 5 days～9 days, obtain Class A Single Roxburgh Rose Fruit；
B. above-mentioned old wine syringe is injected the above-mentioned Single Roxburgh Rose Fruit of another part, allow Single Roxburgh Rose Fruit grow in the tree 2 days～4 days,
To Class B Single Roxburgh Rose Fruit；
C. take above-mentioned Class A Single Roxburgh Rose Fruit and above-mentioned Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in above-mentioned Single Roxburgh Rose Fruit mixed juice, add above-mentioned Mel, above-mentioned sticky rice wine and above-mentioned distillers yeast, put into hermetic container fermentation
15 days～25 days, obtain thorn pear wine oleo stock；
E. above-mentioned thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is Fructus Rosae Normalis
Wine.
Currently preferred, raw material include above-mentioned Single Roxburgh Rose Fruit 5000 parts, above-mentioned saccharomyces cerevisiae 10 parts, above-mentioned old wine 150 parts,
Above-mentioned Mel 50 parts, above-mentioned sticky rice wine 90 parts and 20 parts of above-mentioned distillers yeast, manufacture method comprises the steps:
A. above-mentioned saccharomyces cerevisiae is activated at a temperature of 30 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected one
The above-mentioned Single Roxburgh Rose Fruit of part, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. above-mentioned old wine syringe is injected the above-mentioned Single Roxburgh Rose Fruit of another part, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain second
Class Single Roxburgh Rose Fruit；
C. take above-mentioned Class A Single Roxburgh Rose Fruit and above-mentioned Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in above-mentioned Single Roxburgh Rose Fruit mixed juice, add above-mentioned Mel, above-mentioned sticky rice wine and above-mentioned distillers yeast, put into hermetic container fermentation
20 days, obtain thorn pear wine oleo stock；
E. above-mentioned thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is Fructus Rosae Normalis
Wine.
Currently preferred, above-mentioned Single Roxburgh Rose Fruit is fresh mature and the most lignicolous Single Roxburgh Rose Fruit, and above-mentioned old wine is pure grain
The old wine brewageed.
Currently preferred, above-mentioned Class A Single Roxburgh Rose Fruit is 1:1～10:1 with the proportioning of above-mentioned Class B Single Roxburgh Rose Fruit.
Currently preferred, above-mentioned Class A Single Roxburgh Rose Fruit is 4:1 with the proportioning of above-mentioned Class B Single Roxburgh Rose Fruit.
Saccharomyces cerevisiae activating solution and old wine are injected fresh and alive Single Roxburgh Rose Fruit and allows Single Roxburgh Rose Fruit continue to grow in the tree, such
Manufacture method can farthest retain genuineness and the nutritional labeling of Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit in growth naturally simultaneously
In the case of in sarcocarp continuing fermentation, sweat can be made more abundant, wine flavour and fruital taste merge more preferably.
The invention has the beneficial effects as follows: breach traditional thorn pear wine processing technology, make major ingredient with Single Roxburgh Rose Fruit, significantly carry
The nutritional labeling of high Single Roxburgh Rose Fruit content in thorn pear wine；Different from tradition thorn pear wine taste, thorn pear wine of the present invention
There is strong Fructus Rosae Normalis fruital, mellow in taste；Unique manufacture method farthest remain Single Roxburgh Rose Fruit genuineness and
Beneficiating ingredient；Processing technology is simple, with low cost, has wide market prospect.
Detailed description of the invention
The manufacture method of a kind of thorn pear wine of the present invention, raw material includes Single Roxburgh Rose Fruit 4000 parts～6000 parts, wine brewing ferment
Female 5 parts～15 parts, old wine 100 parts～200 parts, Mel 20 parts～80 parts, sticky rice wine 60 parts～120 parts and 10 parts of distillers yeast～30
Part, wherein, Class A Single Roxburgh Rose Fruit is 1:1～10:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 25 degrees Celsius～35 degrees Celsius, with syringe by the activating solution of saccharomyces cerevisiae
Inject a part of Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit ferment in the tree 5 days～9 days, obtain Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 2 days～4 days, obtain Class B thorn
Melonidum；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 15 days～25 days, obtain
Thorn pear wine oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 1
Raw material includes Single Roxburgh Rose Fruit 5000 parts, saccharomyces cerevisiae 10 parts, old wine 150 parts, Mel 50 parts, sticky rice wine 90 parts and distillers yeast 20
Part, wherein, Class A Single Roxburgh Rose Fruit is 4:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 30 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 20 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
The present embodiment is highly preferred embodiment of the present invention, through validation trial, the present embodiment thorn pear wine produced
Between fragrance, mouthfeel, nutrient composition content and fabrication cycle, reach optimal poised state, made aromatic flavor, mouthfeel alcohol
The advantages such as thick, nutritious and fabrication cycle is short achieve optimized combined effect jointly.
Embodiment 2
Raw material includes Single Roxburgh Rose Fruit 4000 parts, saccharomyces cerevisiae 5 parts, old wine 100 parts, Mel 20 parts, sticky rice wine 60 parts and 10 parts of distillers yeast.
Wherein, Class A Single Roxburgh Rose Fruit is 1:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 25 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 5 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 2 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 15 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 3
Raw material includes Single Roxburgh Rose Fruit 6000 parts, saccharomyces cerevisiae 15 parts, old wine 200 parts, Mel 80 parts, sticky rice wine 120 parts and distillers yeast 30
Part.Wherein, Class A Single Roxburgh Rose Fruit is 1:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 35 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 9 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 4 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 25 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 4
Raw material includes Single Roxburgh Rose Fruit 4000 parts, saccharomyces cerevisiae 5 parts, old wine 100 parts, Mel 20 parts, sticky rice wine 60 parts and 10 parts of distillers yeast.
Wherein, Class A Single Roxburgh Rose Fruit is 5:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 28 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 6 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 2 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 18 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 5
Raw material includes Single Roxburgh Rose Fruit 5000 parts, saccharomyces cerevisiae 10 parts, old wine 150 parts, Mel 50 parts, sticky rice wine 90 parts and distillers yeast 20
Part.Wherein, Class A Single Roxburgh Rose Fruit is 1:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 29 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 19 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 6
Raw material includes Single Roxburgh Rose Fruit 6000 parts, saccharomyces cerevisiae 15 parts, old wine 200 parts, Mel 80 parts, sticky rice wine 120 parts and distillers yeast 30
Part.Wherein, Class A Single Roxburgh Rose Fruit is 5:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 33 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 8 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 4 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 23 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 7
Raw material includes Single Roxburgh Rose Fruit 4000 parts, saccharomyces cerevisiae 5 parts, old wine 100 parts, Mel 20 parts, sticky rice wine 60 parts and 10 parts of distillers yeast.
Wherein, Class A Single Roxburgh Rose Fruit is 10:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 26 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 17 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 8
Raw material includes Single Roxburgh Rose Fruit 5000 parts, saccharomyces cerevisiae 10 parts, old wine 150 parts, Mel 50 parts, sticky rice wine 90 parts and distillers yeast 20
Part.Wherein, Class A Single Roxburgh Rose Fruit is 10:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 26 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 17 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Embodiment 9
Raw material includes Single Roxburgh Rose Fruit 6000 parts, saccharomyces cerevisiae 15 parts, old wine 200 parts, Mel 80 parts, sticky rice wine 120 parts and distillers yeast 30
Part.Wherein, Class A Single Roxburgh Rose Fruit is 10:1 with the proportioning of Class B Single Roxburgh Rose Fruit, and manufacture method comprises the steps:
A. saccharomyces cerevisiae is activated at a temperature of 34 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected a part
Single Roxburgh Rose Fruit, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. old wine syringe is injected another part Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit grow in the tree 4 days, obtain Class B Single Roxburgh Rose Fruit；
C. take Class A Single Roxburgh Rose Fruit and Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in Single Roxburgh Rose Fruit mixed juice, add Mel, sticky rice wine and distillers yeast, put into hermetic container and ferment 24 days, obtain thorn pear wine
Oleo stock；
E. thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is thorn pear wine.
Above-described embodiment is presently preferred embodiments of the present invention, is not the restriction to technical solution of the present invention, is not taking off
On the premise of spirit and scope of the invention, the present invention also has various changes and modifications, and these changes and improvements are regarded as
Fall in scope of the claimed invention.
Claims (5)
1. the manufacture method of a thorn pear wine, it is characterised in that: raw material includes Single Roxburgh Rose Fruit 4000 parts～6000 parts, saccharomyces cerevisiae 5
Part～15 parts, old wine 100 parts～200 parts, Mel 20 parts～80 parts, sticky rice wine 60 parts～120 parts and 10 parts～30 parts of distillers yeast, system
Comprise the steps: as method
A. described saccharomyces cerevisiae is activated at a temperature of 25 degrees Celsius～35 degrees Celsius, with syringe by the work of saccharomyces cerevisiae
Change liquid and inject a part of described Single Roxburgh Rose Fruit, allow Single Roxburgh Rose Fruit ferment in the tree 5 days～9 days, obtain Class A Single Roxburgh Rose Fruit；
B. described old wine syringe is injected Single Roxburgh Rose Fruit described in another part, allow Single Roxburgh Rose Fruit grow in the tree 2 days～4 days,
To Class B Single Roxburgh Rose Fruit；
C. take described Class A Single Roxburgh Rose Fruit and described Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in described Single Roxburgh Rose Fruit mixed juice, add described Mel, described sticky rice wine and described distillers yeast, put into hermetic container fermentation
15 days～25 days, obtain thorn pear wine oleo stock；
E. described thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is Fructus Rosae Normalis
Wine.
The manufacture method of a kind of thorn pear wine the most according to claim 1, it is characterised in that: raw material includes described Single Roxburgh Rose Fruit
5000 parts, described saccharomyces cerevisiae 10 parts, described old wine 150 parts, described Mel 50 parts, described sticky rice wine 90 parts and described distillers yeast 20
Part, manufacture method comprises the steps:
A. described saccharomyces cerevisiae is activated at a temperature of 30 degrees Celsius, with syringe, the activating solution of saccharomyces cerevisiae is injected one
The described Single Roxburgh Rose Fruit of part, allows Single Roxburgh Rose Fruit ferment in the tree 7 days, obtains Class A Single Roxburgh Rose Fruit；
B. described old wine syringe is injected Single Roxburgh Rose Fruit described in another part, allow Single Roxburgh Rose Fruit grow in the tree 3 days, obtain second
Class Single Roxburgh Rose Fruit；
C. take described Class A Single Roxburgh Rose Fruit and described Class B Single Roxburgh Rose Fruit is carried out and mixes broken, obtain Single Roxburgh Rose Fruit mixed juice；
D. in described Single Roxburgh Rose Fruit mixed juice, add described Mel, described sticky rice wine and described distillers yeast, put into hermetic container fermentation
20 days, obtain thorn pear wine oleo stock；
E. described thorn pear wine oleo stock being filtered, removed slag, put into distillation equipment and distill, the alcoholic content steamed is Fructus Rosae Normalis
Wine.
The manufacture method of a kind of thorn pear wine the most according to claim 1 and 2, it is characterised in that: described Single Roxburgh Rose Fruit is fresh
Ripe and the most lignicolous Single Roxburgh Rose Fruit, described old wine is the old wine of pure grain brewing.
The manufacture method of a kind of thorn pear wine the most according to claim 1 and 2, it is characterised in that: described Class A Single Roxburgh Rose Fruit with
The proportioning of described Class B Single Roxburgh Rose Fruit is 1:1～10:1.
The manufacture method of a kind of thorn pear wine the most according to claim 4, it is characterised in that: described Class A Single Roxburgh Rose Fruit is with described
The proportioning of Class B Single Roxburgh Rose Fruit is 4:1.
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| CN201610591271.8A CN105969596A (en) | 2016-07-26 | 2016-07-26 | Making method of perry wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106497743A (en) * | 2016-10-21 | 2017-03-15 | 遵义康安农业科技有限公司 | A kind of Fructus Rosae Normalis are steep in wine and preparation method |
| CN112795454A (en) * | 2021-01-28 | 2021-05-14 | 肖朝锋 | Process for producing roxburgh rose distilled liquor |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
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| CN106497743A (en) * | 2016-10-21 | 2017-03-15 | 遵义康安农业科技有限公司 | A kind of Fructus Rosae Normalis are steep in wine and preparation method |
| CN112795454A (en) * | 2021-01-28 | 2021-05-14 | 肖朝锋 | Process for producing roxburgh rose distilled liquor |
| CN114214152A (en) * | 2021-12-09 | 2022-03-22 | 贵州大学 | Method for preparing rosa roxburghii tratt black glutinous rice wine through semi-solid fermentation |
| CN114214152B (en) * | 2021-12-09 | 2024-02-06 | 贵州大学 | Method for preparing roxburgh rose black glutinous rice wine through semi-solid fermentation |
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